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A lot of our friends have posted their recipes at the Consumers Union’s local, organic Thanksgiving Challenge. Here is a round up of the ones that are making it nearly impossible for us to finalize our own Thanksgiving menus.

First up, from our good friend and former colleague, Megan Saynisch, whose recently launched Brooklyn Farmhouse is already an amazing (and accessible) resource for learning to cook real food. I’m thinking these would be great at Thanksgiving dinner, but maybe even better the next day, with some leftover gravy?

Cheddar-Sage Biscuits

Ingredients:
2 cups White Lily flour (or all-purpose)
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon rubbed sage
1/4 cup (2 oz.) homemade butter (or store-bought), very cold and cut into small pieces
1/2 cup white cheddar cheese, grated
3/4 cup (or more) homemade buttermilk (or store-bought)

Special equipment: a 2-inch biscuit cutter, a 9-inch cake pan or cookie sheet

Procedure:

1. Preheat the oven to 500°.
2. Lightly grease (or spray with cooking spray) a 9-inch cake pan.
3. In a medium bowl, whisk together the flour, baking powder, salt, and sage.
4. Cut in the butter using a pastry cutter or two knives. The butter pieces should range in size from a large pea to a little lentil.
5. Stir in the cheese.
6. Add the buttermilk, gently stirring until the dough starts to come together. You will have a fairly wet dough.
7. Turn the dough out on a lightly floured surface, and knead gently for one to two turns. Roll or pat out to about 3/4-inch thickness.
8. Using a floured 2-inch biscuit cutter, stamp out as many biscuits as you can, taking care not to twist the biscuit cutter into the dough. Re-roll the scraps as necessary.
9. Place the biscuits into the cake pan, letting the sides touch.
10. Bake for 10-12 minutes, or until biscuits are golden brown.

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From my friend Cammie Beuhler, Chef and owner of Epicure Catering in Leland, Michigan, who I met last spring in New Orleans.

Roasted brussels sprouts with local smoked rabbit, bacon, and cider reduction

Serves: 6

2 pounds Brussels Sprouts
8 ounces smoked rabbit meat
8 ounces Applewood Smoked Bacon
5-6 big sprigs fresh curly parsley, chopped
2 cups fresh pressed apple cider
1 t whole grain mustard
1 t sharp Dijon mustard (such as Maille)
½ t Salt
½ t fresh ground black pepper
1 T extra virgin olive oil

-Preheat the oven to 375 degrees.

-Start the cider reduction: put cider in a small pot and reduce in volume by ¾, until you have about ½ cup.

-Meanwhile:

-Prep the bacon: Stack the bacon and cut crosswise into ½ inch strips (lardons). Cook the strips on medium heat in a saute pan until crispy. Remove the bacon lardons onto a paper towel, and reserve the remaining fat for use at a later time.

-Prep the rabbit: Remove the meat from the bones, discarding the bones. Combine the smoked rabbit meat with the bacon lardons and the parsley in a large bowl, and set aside.

-Roast the Sprouts: Rinse with cold water and drain. Trim stem ends without cutting the base of leaves or the brussels sprouts will come apart during cooking. Cut sprouts in half lengthwise. Roll the sprouts in enough olive oil to coat, and add the salt and pepper. Transfer to a baking sheet and cook until caramelized, turning occasionally, about 20 minutes.

-Assemble: Remove the sprouts from the oven and add to the bowl containing the rabbit, parsley and bacon. Combine the warm cider reduction with the mustards, and add to the above mixture. Toss together and season with salt and pepper to taste. Serve immediately.

Note: The rabbit farmer by my house sells the rabbit in vacuum-sealed packs weighing about 1½ pounds (basically 1 shoulder, saddle and hind leg from a 3 pound rabbit). I used one pack in this recipe. Once I removed the bones, I got about 8 to 10 ounces of smoked rabbit meat to work with.

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And from Devra Gartenstein, frequent contributor to the Green Fork as well as her own great blog, the Quirky Gourmet. This one is from her new cookbook, Local Bounty: Seasonal Vegan Recipes.

Acorn Squash and Wild Rice Patties

Yield: 6 servings
1 acorn squash
2 cups water
1/2 cup wild rice
1/2 cup brown rice
1/4 cup olive oil, divided
1/2 cup chopped onion
3 cloves garlic, minced
1 teaspoon salt
1/4 cup chopped fresh parsley

1. Cut the squash in half lengthwise, then scoop out the seeds. Cut it into chunks that will fit in your vegetable steamer, then steam it for about 40 minutes, until it’s fork tender.
2. Meanwhile, heat the water in a small saucepan. When in boils, add the wild rice, cover the pan, and lower the heat. Cook it on medium low heat for about 30 minutes, then add the brown rice. Cook for another 30-40 minutes, until all the water is absorbed.
3. Meanwhile, heat two tablespoons of olive oil in another small saucepan, then add the onion, garlic, salt, and parsley. Cook on medium low heat for about five minutes, until the onion is translucent.
4. When the rice and the squash are ready, combine the rice and onion mixtures in a bowl, then scoop out the squash pulp and add it to this mixture. Mix well.
5. Shape the mixture into patties, then cook them in a skillet in the remaining olive oil for a few minutes on each side, until they start to brown.

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And one more, from our own Chelsea DeWitt, the glue that holds the Eat Well Guide together, and a great cook, to boot.

Spicy Sweet Potato Fries

4 medium sweet potatoes
3 Tablespoons olive oIl
2 garlic cloves, minced
1 Teaspoon ground coriander
1 Teaspoon garam masala
½ Teaspoon cayenne
1 Teaspoon salt

Preheat oven to 425°. Cut potatoes into 1 inch strips and mix in a large bowl with olive oil, garlic, spices, and salt. Spread fries onto a baking sheet and bake for 30 minutes, turning fries over every 10 minutes. Take out of oven and let cool for 5 minutes.